Chicken Enchilada Ring
(from Katie’s recipe box)
This is a pampered chef recipe that’s been around for a while, but seriously good.
Prep time: 15 minutes
Cook time: 25 minutes
Serves 4 people
Categories: Chicken
Ingredients
- 2 C coarsly chopped cooked chicken
- 1/4 C chopped pitted ripe olvies
- 1 C shredded Monterey Jack/Cheddar blend Cheese
- 1 4oz can chopped green chiles, undrained
- 1/2 C mayonnaise
- 1 T Pampered Chef Southwesthern Seasoning Mix
- 2 plum tomatoes
- 1 lime
- 2/3 C finely crushed tortilla chips, divided
- 2 pkgs. refrigerated crescent rolls
- 1 c salsa
- 1 c sour cream
Directions
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eheat oven to 375.
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Mix Chopped chicken, olives, cheese, green chilies, mayonnaise and seasoning mix in bowl. Seed and chop one tomato.
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Slice lime in half, juice one half of lime to measure 1 t. of juice.
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Reserve remaining lime for garnish. Add chopped tomato and lime juice to chicken mixture.
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Reserve 2 T crushed chips and add remaining chips to chicken mixture.
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Mix well.
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Sprinkle reserved crushed chips over flat side of a large cutting board. Place dough onto chips and press down so chips adhere to dough.
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Separate dough into triangles.
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Arrange triangles, chips side down, in a circle on a 13" baking stone.
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Wide ends should overlap in the center and points should be toward the outside.
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There should be a 5: diameter opening in the center.
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Scoop chicken misture onto the wide ends of the triangles.
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Bring points of the triangles up over filling and tuck under wide ends.
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Do not cover filling completely.
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It should show in between each triangle.
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Bake 20-25 mintures or until golden brown.
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For garnish, cut remaining tomato into 8 wedges.
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Cut remaining half of lime into 4 slices, cut in half.
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Arrange between openings of ring where filling is showing.
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Serve with salsa and sour cream.